Learning Knowledge to Make Pizza: Next Attempt at a Sicilian Pizza, best one so far...4/3/2012

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Thursday, April 5, 2012

Next Attempt at a Sicilian Pizza, best one so far...4/3/2012

I am now glad I didn’t have enough Better for Bread flour for the next iteration of the Sicilian pizza I am trying for market. The Ceresota flour with the same formulation I used better worked out better in my opinion. I kept the same TF as before.

The dough ball was opened cold and that also seems to work well. The pan was oiled with not too much corn oil. The dough was then proofed in the steel pan on top of the deck oven. A blend of mozzarellas was applied, then the sauce. The sauce was thinned some for this attempt and it was applied with a bottle in stripes. A little of Larry’s Greek Oregano was sprinkled on last. The pie baked well and the crumb was soft and moist, with a little crisp on the bottom crust. The bottom crust baked evenly in this attempt. I think the only thing I might try for the next attempt is to apply more sauce in another row of stripes going the other way.

Norma